Temperature Rules! Cooking for Foodservice
Hold at specified temperature or above for 15 seconds unless otherwise stated.
Hold all hot food at 135 °F or above after cooking.

Minimum Temperatures and Holding Times

• 165 °F (74 °C) 15 seconds
  • Poultry-chicken, turkey, duck, goose-whole, parts or ground
  • Soups, stews, stuffing, casseroles, mixed dishes
  • Stuffed meat, poultry, fish and pasta
  • Food, covered, cooked in microwave oven (hold covered 2 minutes after removal)
  • Leftovers (to reheat)
• 155 °F (68 °C) 15 seconds
  • Hamburger, meatloaf and other ground meats, injected meats, ground fish*
  • Fresh shell eggs-cooked and held for service (such as, scrambled)*
• 145 °F (63 °C) 15 seconds
  • Beef, corned beef, pork, ham-roasts (hold 4 minutes)*
  • Beef-intact steaks (surfaces)
  • Lamb, veal, pork-steaks or chops
  • Fish, shellfish
  • Fresh shell eggs-broken, cooked and served immediately
• 135 °F (57 °C) Reheat for hot holding
  • Ready-to-eat, commercially processed-ham, other roasts

*For alternative times and temperatures, see the FDA Food Code 2005

U.S. Department of Agriculture
Food Safety and Inspection Service
www.fsis.usda.gov/thermy
USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854)

FDA Food Information Line
1-888-SAFE FOOD (1-888-723-3366)

USDA is an equal opportunity employer and provider.
Revised September 2008